Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). If using any larger pieces of fish, ensure they are cut into uniform, bite-sized pieces. Pat all seafood dry with paper towels; this helps to prevent a watery sauce.1 pound mixed seafood (such as shrimp, scallops, crab meat, and white fish like cod or haddock), thawed if frozen and cut into bite-sized pieces
- In a large oven-safe skillet or Dutch oven set over medium heat, melt the butter. Add the finely chopped onion and sauté for about 5-7 minutes, or until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.2 tablespoons unsalted butter, 1 medium onion, finely chopped, 2 cloves garlic, minced
- Sprinkle the flour over the sautéed onions and garlic. Stir continuously for about 1-2 minutes, cooking out the raw flour taste. This mixture is called a roux and will be the base for your creamy sauce.2 tablespoons all-purpose flour, 1 medium onion, finely chopped, 2 cloves garlic, minced
- Gradually whisk in the milk, ½ cup at a time, ensuring each addition is fully incorporated before adding more. Continue to whisk until the sauce begins to thicken. Stir in the heavy cream and white wine (if using).1.5 cups milk (whole milk recommended for richness), 0.5 cup heavy cream, 0.25 cup dry white wine (optional, but adds great flavor)
- Bring the sauce to a gentle simmer, then reduce heat to low. Season with salt, pepper, and a pinch of nutmeg if desired. Stir in the chopped fresh parsley, reserving some for garnish.0.5 teaspoon salt, or to taste, 0.25 teaspoon black pepper, or to taste, 1 pinch nutmeg (optional), 1 tablespoon fresh parsley, chopped, plus more for garnish
- Gently fold in your prepared seafood into the sauce. Let it simmer very gently for 2-3 minutes, just until the seafood starts to turn opaque. Be careful not to overcook at this stage, as it will continue to cook in the oven. Stir in ½ cup of shredded cheese until melted and incorporated.1 pound mixed seafood (such as shrimp, scallops, crab meat, and white fish like cod or haddock), thawed if frozen and cut into bite-sized pieces, 0.5 cup shredded Gruyère or Parmesan cheese (or a blend), plus more for topping
- If you are not using an oven-safe skillet, transfer the mixture to a greased 8x8 inch baking dish or similar-sized gratin dish. Sprinkle the remaining shredded cheese evenly over the top. For an extra crispy topping, scatter the panko breadcrumbs over the cheese.0.5 cup shredded Gruyère or Parmesan cheese (or a blend), plus more for topping, 0.25 cup panko breadcrumbs (optional, for a crispy topping)
- Place the dish in the preheated oven and bake for 25-30 minutes, or until the gratin is bubbling around the edges and the topping is golden brown and crispy.
- Once baked, remove the gratin from the oven and let it rest for about 5 minutes before serving. Garnish with fresh chopped parsley.1 tablespoon fresh parsley, chopped, plus more for garnish
Notes
Leftovers can be stored in the refrigerator for 2-3 days. Reheat in the oven at 325°F (160°C) for 15-20 minutes, or until heated through.